Injera Crêpe with Spiced Lentil Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Ethiopian sourdough flatbread paired with a richly spiced lentil stew that balances warmth and earthiness. This ethiopian-inspired vegan (gluten free option) ready in about 45 minutes pairs teff flour, water, red lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk 2 cups teff flour with 2 1/2 cups water until smooth; cover and ferment at room temperature for 2-3 days until bubbly and sour aroma develops.
  2. Step 2: Rinse 1 cup red lentils under cold water until clear; set aside.
  3. Step 3: Heat 3 tbsp vegetable oil in a medium pot over medium heat. Add 1 finely chopped yellow onion, sauté for 5 minutes until translucent.
  4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until fragrant.
  5. Step 5: Add 2 tbsp berbere spice mix and 2 tbsp tomato paste; cook stirring for 2 minutes to release aromas.
  6. Step 6: Add rinsed lentils and 3 cups water; bring to a boil, then reduce to a simmer and cook uncovered for 25 minutes until lentils are tender and stew thickens.
  7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper; stir in 2 tbsp chopped fresh cilantro.
  8. Step 8: For the injera, heat a non-stick skillet over medium heat. Pour a thin 1/4 cup ladle of fermented batter in a circular motion, cooking for 2 minutes until holes form and edges lift; do not flip.
  9. Step 9: Remove injera and keep warm in a clean towel; repeat until batter is used.
  10. Step 10: Serve warm injera crêpes with the spiced lentil stew spooned on top or alongside for dipping.

Frequently asked questions

How long does Injera Crêpe with Spiced Lentil Stew take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Injera Crêpe with Spiced Lentil Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teff flour from drying out.

Can I substitute ingredients in Injera Crêpe with Spiced Lentil Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera Crêpe with Spiced Lentil Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Injera Crêpe with Spiced Lentil Stew gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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